Weeknight Red Beans and Rice

Recipe by PanNan
READY IN: 30mins




  • Heat 1 tbsp oil or butter in medium non-stick pan (that has a lid).
  • Add rice and stir in the hot oil until most of the kernels are opaque.
  • Add water and bring to a boil.
  • Reduce to a simmer, cover, and cook for 15 minutes.
  • (If using brown rice, increase water and cooking time slightly) Meanwhile dice vegetables.
  • Heat 2 tbsp oil or butter in a large non-stick pan or Dutch oven.
  • Add the diced onion, bell pepper, celery and garlic.
  • Saute until tender.
  • Add the sliced turkey smoked sausage and saute until heated through and slightly browned.
  • Add pepper, seasoning and bay leaf.
  • Continue to stir and saute for about three minutes.
  • Add diced tomatoes and canned beans (do not drain).
  • Add salt, pepper and hot sauce to taste.
  • Simmer about 15 minutes, then remove bay leaf.
  • Place about 3/4 cup rice in the bottom of a soup bowl.
  • Cover with red bean mixture.
  • Serve with French bread and pass more hot sauce.